The other day, my awesome friend, Danette, invited me over for dinner. She has this lovely pre-war flat in an ivy-covered building. A previous resident had planted an herb garden, which was now lost amidst various weeds and invasive species. We tore out buckets of ivy, vinca vine and mint and exposed lemon basil, Italian basil and oregano.
Morally obligated to care for these now-homeless plants, most of them found niches in my herb and flower gardens. Needless to say, I ended up with a LOT of mint. What to do with it all? Let’s start experimenting!
serves 4, Ready in 10 mins
- 2 t olive oil
- 3/4 pound sugar snap or snow peas, trimmed
- 3 green onions, green parts only, chopped
- 1 clove garlic, minced
- pinch of each salt and pepper
- 1 T chopped fresh mint
Heat oil in a large skillet. Stir fry first 5 ingredients together for about 4 minutes. Remove from heat. Add mint.